Step-by-Step Guide to Carving the Perfect Thanksgiving Turkey
Thanksgiving has a reputation for endless pickling techniques, divisive side dishes, and contentious relatives. It’s no surprise that hosting can be stressful. If you don’t have the “Right Stuffing” , that is. This series is all about the Thanksgiving meal, and will help you create dishes that will show up on your table year after year, even if it doesn’t help you cope with the in-laws.
Once you’ve finally fried your turkey until the skin is crispy and golden brown, it’s easy to start patting yourself on the back. Your family may even praise your great success – as they should – but don’t relax just yet. There is still an important task ahead: carving. Despite what the movies have shown you, it is better to cut it out in the kitchen and place it on the table, especially if you are doing it for the first time. From cutting board to serving platter, here’s a guide on how to do it.
Carving a turkey is not something to do in polite company. For the most beautiful presentation, carve the bird in the kitchen where you have some space, all the tools are at your disposal, and you can do it slowly and safely, without the pressure of prying eyes.
How to carve a turkey
Rest Turkey
First, whether you’re cooking a Thanksgiving turkey for the first time or the 40th time, I firmly believe that everyone should see the bird before you carve it. When the turkey comes out of the oven, let it rest for at least 20 minutes (10 pounds or less) and up to 40 minutes for larger birds. During this time, anyone who lingers in the kitchen will pass by and compliment you.
Prepare the ground
You will need a large cutting board with a groove for the juices. The board should be at least large enough to match the length and width of your turkey, if not larger. The juice chute will catch most of the fats and juices so your turkey doesn’t fly off the counter. Place a serving dish on the counter and an extra container as a spare for refilling as needed during dinner.
You will need a sharp, pointed knife. Whether you have a dedicated carving knife or not, your life will be a lot easier if it’s nice and sharp. The narrow tip will be able to penetrate joints and cut through connective tissue in hard-to-reach places. Keep a washcloth or paper towels nearby so you can periodically dry your hands, or disposable rubber gloves; it will be a little messy.
Drain your bird
Even after you drain off the gravy drippings, the turkey will still produce juices while it rests. Pour out the filling and aromatics from the cavity. Before transferring the bird to the cutting board, grasp it under both wings or, as you prefer, tilt the bird cavity down. Let the juices drip into the roasting pan or pan.
Cut out the legs first
You will cut the turkey into three wide sections: legs, wings and breast. Transfer the turkey to a cutting board with the cavity facing you. Gently pull one of your legs away from your body to create tension on the skin. Use the tip of a knife to cut through the skin. Use your hands to move your leg and hip away from your body. You will be able to see where the hip naturally connects to the body. Using the tip of a knife, cut the meat on the inside of the thigh. Place the knife and press your thigh against the cutting board, away from your body, until you hear or feel the thigh pop out of its socket. You will probably need both hands. After baking, the cartilage and connective tissue will become weak, so you should not use too much force. Then run the tip of a knife along the joint, remove the bones and cut through the rest of the meat and skin.
On a free section of cutting board or another board altogether, separate the thigh from the leg using the same technique. Cut through the skin and inside the muscle before bending the leg away from the hip and pushing the joint out with your hands. Use the tip of a knife to push the joint apart and separate it.
Repeat the same with the other thigh and leg. If necessary, trim any loose fat from the pieces and arrange them on a serving platter or in a secondary container.
Next we cut out the wings
The same general technique applies to wings. Pull one wing away from the body and cut through the skin and muscle at the “armpit”. Put the knife down and use your hands to dislocate the joint. Insert the tip of a knife between the bones to separate the wing from the body. Repeat this on the other side.
Depending on your personal aesthetics of the turkey parts, you may want to leave the wing tip in place or remove it and use it as a reserve. Separate the wing from its tip using the now familiar “twist and cut” method. Place the wings on a platter.
Cut the breast last
Now that the appendages are gone, we can easily remove the turkey breast. Turn your body so that the cavity is facing away from you. Find the center of the sternum and, starting from you at the socket side, cut through the skin along one side of the spine all the way to the cervical end. Carefully begin to separate the pectoral muscle from the chest plate with a knife. You should be able to run the knife along the plate to remove the breast in one large piece.
You can use your non-dominant hand to create tension by pulling the released meat away from the body or pushing with the back of your hand, depending on which side you’re working on. If you left some meat, don’t worry, you can get it later.
Place the turkey breast on a clean part of a cutting board, skin side up. Cut the turkey across the muscle or against the grain to create many short, round pieces of turkey. I like to cut through the crispy skin first so each slice has its own bite. Use a long knife or long cake spatula to scoop up all the slices at once and arrange them on a platter. Repeat the same with the other breast.
The rest of the dark meat can be pulled apart, and if it’s too tough, leave it attached and use it to make a flavorful broth later.
Carving Tips
Keep it clean. The slicing process will leave behind a lot of juice, fat, and other slippery meat particles. This juice can make the crispy skin soggy, and the fat can make the knife handle slippery. Wash your hands and knife when necessary. Stop between carving steps to wipe up anything that gets out of hand.
Be sober. The holidays are fun and so are your friends and family. However, if you wield the sharpest knife in the kitchen, it is important that all your motor skills are on point. Besides safety, you want a nice presentation, not a bunch of turkey slices.
Do not hurry. I know this is easier said than done; you’ve been in a mad rush for the last 48 hours. But now that you’re here, it’s time to calm down. You did it. Whether everything went according to plan or went awry, all you have to do now is carve that turkey. Do not rush. Oh, and be sure to keep the best things for yourself.